Stone Cream

One quart milk, half a box of gelatine, sugar to taste.

Let it stand ten minutes, then put on to boil. When boiled pour it on the yolks of three eggs previously beaten, and set it away to cool. When nearly cold flavor with vanilla and put in moulds.

Lemon Cream

Take the whites of seven eggs and the yolk of one, the juice of four lemons and the rind of one. Half a pint spring water, half a pound loaf sugar. Stir it on the fire till it thickens.

Italian Cream

Half a box of gelatine dissolved in boiling water, add one quart boiling milk, in which dissolve a dessert-spoonful of corn starch. The whites of six eggs whipped to a froth, adding sugar by degrees. Strain the boiling milk upon this, then stir until cool and pour into moulds. Serve with a rich custard made with the yolks.

Spanish Cream

Take half a box of gelatine, cover it with water, and let it stand about half an hour. Take one quart of milk, and let it boil up once or twice. Beat very light five eggs separately, and add sufficient sugar to sweeten them. Mix the eggs and sugar well together, pour the melted gelatine into the boiling milk. When perfectly dissolved pour it upon the sugar and eggs. Return it to the fire for a few moments, stirring all the time. Season with vanilla and pour into moulds. Eat it with cream.

Snow Rice Cream

Put in a stew-pan four ounces of ground rice, two ounces sugar, a few drops of the essence of almonds (or any other essence), and two ounces fresh butter. Add a quart of milk; boil fifteen or twenty minutes, until it forms a smooth substance, but not too thick; then pour it into moulds that have been buttered, and serve when cold. It will turn out of the moulds like jelly. The rice must be well cooked.

Snow

Pour a teacupful of cold water over one ounce gelatine, let it stand twenty minutes, then add two pints boiling water. When dissolved set it to cool, but not to congeal. Beat the whites of six eggs very light, mix in two teacups of pounded sugar. Pour in the gelatine, season to taste, and beat all together three-quarters of an hour. Then put it in moulds. To be eaten with slip or custard.

Spanish Cream

One quart of new milk, half an ounce isinglass, boil them together. Then pour it over the yolks of eight eggs well beaten. Sweeten and flavor to taste. After this is cold beat the whites of three eggs, and stir them in hard until it is well mixed, then pour it in a bowl or dish. Vanilla is the best seasoning.

Spanish Cream

Three and a half pints milk poured on one ounce gelatine to soak, six eggs. Beat the sugar and yolks together, pour them into boiling milk, and let it cool, then mix the whites in after having beaten them well. Flavor with vanilla, and pour into moulds. Whipped cream is an improvement to be eaten with it. Only soak the gelatine in one pint of the milk.

Italian Cream

Take one quart of cream and divide it into two parts. To one pint add half a tumbler full of wine, and the juice of two lemons and six ounces of sugar. Then take one ounce of isinglass and dissolve it in a cup of water. Then add it to the other pint of cream, stir all together and put into moulds.